How to Make Herb Cheddar Mashed Potato Bombs

• In a large pot, bring salted water to a boil. Add the cubed russet potatoes and cook until tender, about 15-20 minutes. Drain well and prepare for mashing.
• In a large bowl, combine the drained potatoes, melted unsalted butter, and milk. Mash everything together until you have a smooth and creamy consistency—no lumps, please!
• Stir in the shredded sharp cheddar cheese and fresh herbs of your choice. Season with salt and pepper to taste. Allow the mixture to cool slightly for easier handling.
• Once the mashed potato mixture is cool enough to handle, scoop out about 2 tablespoons and form it into a ball. Press gently to ensure it holds together. Repeat until all the mixture is shaped into balls.
• Set up three shallow bowls: one with all-purpose flour, one with beaten large eggs, and one with breadcrumbs. This will help you coat each bomb evenly.
• Roll each potato ball in flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs. Ensure every bomb is evenly covered for a crisp finish.
• In a large skillet, heat oil over medium heat, about 1/2 inch deep. You want it hot enough to sizzle when you add the bombs.
• Carefully add the coated potato bombs to the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy.
• Remove the bombs from the skillet and drain them on paper towels to remove excess oil. This keeps them deliciously crisp!
• Serve your Herb Cheddar Mashed Potato Bombs warm, alongside your favorite dipping sauce, ready to delight everyone at the table!